Walnut baklava

Method

1. Bring the sugar, water and lemon juice to a boil. Stir until the sugar dissolves, then simmer for 10 minutes. Remove from the heat and let the syrup cool completely while you prepare and bake the pastry.

2. Heat a conventional oven to 170 °C. Grease a metal tin about 20 × 25 cm with a little of the butter. Cut the phyllo to fit, making about 20 thin layers. Keep unused sheets under a clean, slightly damp cloth.

3. Lay 8 sheets in the tin, brushing each lightly with butter. Scatter over half the walnuts. Add 4 buttered layers, the remaining nuts and finally 8 buttered layers. Reserve enough butter for the top.

   

4. With a sharp knife, cut the unbaked pastry all the way to the base into 12 pieces. Brush the top and bake for 40 to 45 minutes until golden and crisp throughout. Cover loosely with foil if the top browns too quickly.

5. Slowly pour the cooled syrup evenly over the hot baklava. Leave uncovered for at least 2 hours to absorb the syrup. Cut along the original lines and serve small portions.